Splendid Shrimp Pasta Recipe – 2 Ways! 13.11.2015

shrimp pasta recipe@photo

No matter whether you need healthy shrimp pasta recipes for you and your sweetie or the whole family, you can rely on these two dishes. Not only are they swimming in luscious, creamy sauces, but they are a breeze to whip up! Garlic shrimp pasta will become your new go-to weeknight meal.

Garlicky Buttered Shrimp Pasta

This dish is as easy as boiling the fettuccine and shrimp. You can’t go wrong with a garlicky and buttery sauce. Some herbs add just the right touch of Italian flavor to this shrimp pasta!


  • fettuccine, 8 oz.
  • medium shrimp (peeled and deveined), 1 lb.
  • salt, to taste
  • black pepper, to taste
  • unsalted butter (divided), 8 T
  • garlic (minced), 4 cloves
  • dried oregano, ½ t
  • crushed red pepper flakes, ½ t
  • baby arugula, 2 c

  • grated Parmesan, ¼ c
  • fresh parsley (chopped), 2 T


  1. Boil salted water in a large cooking pot; cook fettuccine to desired doneness and drain.
  2. Sprinkle salt and black pepper over the shrimp; reserve.
  3. In a large skillet, heat 2 tablespoons of the butter, garlic, oregano, and red pepper flakes over medium-high. Stirring frequently for about 1-2 minutes.
  4. Continue to stir as you place the shrimp in the skillet and cook for about 2-3 minutes; remove shrimp and place in separate bowl.
  5. Add the rest of the butter to the skillet and then add the pasta, arugula, and Parmesan. Cook for about 2 minutes to wilt the arugula, then add the shrimp.
  6. Top with parsley and serve immediately.

Garlicky Creamy Tomato Shrimp Pasta

shrimp pasta@photo

Your grocery list already includes the ingredients needed for this shrimp pasta recipe. If you thought you had to spend hours in the kitchen to make your own tomato sauce, think again!


  • olive oil, 2 T
  • shrimp (peeled and deveined), 1 lb.
  • crushed red pepper, to taste
  • paprika, to taste
  • salt, to taste
  • small onion (diced), 1
  • garlic (minced), 4 cloves
  • canned crushed tomatoes, 2 c
  • water, ¼ c
  • chicken bouillon, ½ cube
  • basil, 1 T
  • oregano, ¼ t
  • heavy cream, ½ c
  • penne, 8 oz.


  1. In a large skillet, heat the olive oil and shrimp. Cook over medium-high for about 3 minutes. Add crushed red pepper, paprika, and salt.
  2. Place shrimp on a plate, reserve oil in skillet.
  3. Add the onion and garlic to the skillet and cook over medium-high for about 2 minutes (onions should get soft.)
  4. Pour in the crushed tomatoes, water, and chicken bouillon cube, dissolve. Add basil and oregano, stir thoroughly, bring to a boil, and then lower to simmer. Let ingredients simmer for 10-15 minutes, stirring occasionally while crushing tomatoes into a thick sauce. Thoroughly stir in the heavy cream and take skillet away from the heat.
  5. Place the shrimp and penne into the skillet, combine thoroughly.
  6. Garnish with crushed red pepper; serve.

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